Tuna

Some types of tuna (albacore, bigeye, canned white tuna, and yellowfin, for example) contain very high amounts of mercury. Mercury is a toxin to which babies are particularly susceptible. If you regularly serve tuna, skipjack tuna (sometimes called chunk light tuna) is typically the lowest in mercury.

Tuna, when fully cooked, may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age. Wait to regularly serve most species of tuna until a child is older, as many have high mercury levels. Skipjack tuna (sometimes called chunk light tuna) is typically the lowest in mercury and may be consumed in moderation.

Tuna are a large, fast-swimming family of fish that live in ocean waters worldwide. There are a number of members of the tuna family, but albacore, bigeye, bluefin, skipjack, and yellowfin tuna are among the most widely commercially fished. Tuna’s savory, meaty taste is popular when cooked, served as sushi, canned, and much more.

Yes, in moderation and when fully cooked. Tuna is rich in protein and omega-3 fatty acids, zinc, and B vitamins, but can also be high in mercury, a toxic metal that builds up in the body when it is repeatedly consumed. If you regularly eat tuna, one way to lower exposure to mercury is to opt for skipjack tuna (chunk light tuna) when it is available.

Yes. Tuna contains varying amounts of mercury due to pollution in our oceans. Mercury is a persistent and progressive toxin present in most seafood to which babies are particularly susceptible. Thankfully, there are many fish that are low in mercury that babies can enjoy. To minimize baby’s exposure to mercury from fish, prioritize fish that are lowest in mercury (like arctic char, salmon, sardines, or canned mackerel), limit the amount and frequency of fish that have higher amounts of mercury, and focus on variety in the diet.

Yes. Finned fish are classified as a Global Priority Allergen by the World Health Organization. Tuna is among the most common finned fish allergies, along with cod, halibut, and salmon. It’s estimated that only 0.2% of people are allergic to finned fish worldwide, and the prevalence of fish allergies in children, while variable, is even less than in adults. About 40% percent of people with finned fish allergies don’t experience their first allergic reaction until adulthood. Unfortunately, most individuals who are allergic to finned fish do not outgrow the allergy.

Some individuals with finned fish allergy may react from inhaling proteins that become aerosolized when cooking fish. If this is the case for baby, you may wish to avoid cooking fish in the household when baby is present.

Around 50% of individuals with one finned fish allergy will react to another fish as well. This is because the major allergen in finned fish, beta-parvalbumin, is present in most fish, regardless of species. Due to cross-contamination and mislabeling of fish, allergists often recommend that those who are allergic to one species of finned fish should avoid all finned fish until meeting with an allergist to determine which fish might be safely introduced into the diet. This is an individualized recommendation, so be sure to confirm with your allergist before offering other finned fish if baby is allergic to tuna.

Finned fish are a known trigger of food protein-induced enterocolitis syndrome, also known as FPIES. FPIES is a delayed allergy to food protein which causes the sudden onset of repetitive vomiting and diarrhea to begin a few hours after ingestion. Left untreated, the reaction can result in significant dehydration. Unlike other food allergens, FPIES to finned fish may not present until later in life, and tends to be life-long.

Lastly, a note on scombroid poisoning, which is sometimes mistaken for a fish allergy. Scombroid poisoning is a type of food poisoning that occurs when someone eats fish that has been improperly refrigerated. This allows a large amount of histamine to build up in the fish. When consumed, this large load of histamine can cause symptoms that mimic those of an allergic reaction, causing some people to believe that they have developed a finned fish allergy, even if they are not allergic. Ensuring that fish has been stored at adequately cool temperatures can minimize the risk of such a reaction.

If you suspect baby may be allergic to fish, consult an allergist before introducing tuna. As with all common allergens, introduce tuna in small amounts at first and watch closely as baby eats to see if any adverse reaction occurs. If all goes well, gradually increase the serving size over time. Once common food allergens are successfully introduced, it is recommended to keep them in the diet regularly (twice weekly, if possible). However, this doesn’t mean that each different fish species must be offered multiple times a week. Finned fish share the same major proteins, so it is perfectly acceptable to rotate finned fish varieties according to availability and preference.

No, tuna typically presents a low choking risk, although the bones in freshly-cooked fish are a choking hazard. To reduce the risk, prepare and serve tuna in an age-appropriate way. As always, make sure to create a safe eating environment and stay within an arm’s reach of baby at mealtime. For more information on choking, visit our sections on gagging and choking and familiarize yourself with the list of common choking hazards.

Learn the signs of choking and gagging and more about choking first aid in our free guides, Infant Rescue and Toddler Rescue.

If you plan on regularly serving tuna to baby, skipjack tuna (sometimes called chunk light tuna) is typically the lowest in mercury. Wait until the child is older to regularly offer other kinds of tuna (including albacore, bigeye, canned white tuna, and yellowfin, for example) as they are very high in mercury.